Baked Chicken with Fresh Peaches

A simple summer supper, just quick-seared chicken breasts finished during a short stint in the oven surrounded by fresh and summer-juicy peaches.

Baked Chicken with Fresh Peaches
Easy Summer Recipes
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"A weed is only a flower out of place," my mother used to say. She had a knack for gardening, her able assistants the short cool summers and long light-filled days of Northern Minnesota.

As Mother Nature bears down on much of the U.S. – punishing heat and parching dryness – during this summer of 2012, my own gardens wither and I'm deciding that my definition of a weed is different. "A weed is what survives heat, drought and neglect while the pampered and watered potted plants scorch and shrivel."

HOW TO RIPEN PEACHES Peaches will continue to ripen off the tree, the ones we find at the supermarket and even the farmers market are often days from juice-drippling-down-your-chin ripeness. To move the process along, store a few peaches at a time in a closed paper bag at room temperature on the counter. I tend to buy a few peaches at a time every few days just to have ripe peaches every at the ready.
ALANNA's TIPS Try to choose a spice blend with a little kick. Chicken breasts are <<< huge >>> anymore, the two shown in the photo weighed nearly a pound and a half, that's six servings, not two. If you're watching calories or counting points, you may want to cut the breasts into individual servings before browning. Another way to do this is to slice the breast meat after it's cooked. Do you prefer dark meat? I often do too. Substitute chicken thighs or legs for breasts. Thick chops would be good too although the cooking time would be longer. To easily cut chop basil leaves, use the "chiffonade" technique. Stack the leaves one on top of another, then roll into a cylinder and cut crosswise across it.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Hands-on time: 30 minutes
Time to table: 35 minutes
Serves 6 (easily multiplied & divided)
  • 1 tablespoon olive oil
  • 2 large boneless, skinless chicken breasts, about 1-1/2 pounds
  • Spice blend (see TIPS) or salt & pepper to taste
  • 1 small onion, chopped
  • 1 teaspoon freshly grated ginger
  • 2 garlic cloves, minced
  • 12 fresh basil leaves, chopped (see TIPS)
  • 1 cup chicken stock
  • 4 ripe peaches, sliced
  • Fresh basil, for garnish, optional

Preheat oven to 350F.

CHICKEN Heat oil on medium heat in a large, oven-safe skillet. Sprinkle chicken on both sides a spice blend or salt and pepper. Drop into hot skillet and let brown on one side for 2 - 3 minutes without moving, then turn over and cook for another 2 - 3 minutes on another. Transfer meat to a plate, leaving drippings in the skillet

PEACHES Add onion to the skillet and let gently cook, just until softened. Stir in ginger, garlic and fresh basil and cook for 1 minute. Stir in chicken stock (the pan should sizzle) and stir, collecting up the bits of "fond" on the bottom of the skillet. Remove from heat. Arrange peaches around the edge of the skillet and chicken breasts in the center. Bake for 15 - 25 minutes until the juices in the center of the thickest part of the breast run clear.

TO SERVE Sprinkle with fresh basil and serve tableside or slice the chicken, transfer to individual plates and serve.

NUTRITION ESTIMATE Per serving: 205 Calories; 4g Tot Fat; 1g Sat Fat; 66mg Cholesterol; 131mg Sodium; 13g Carb; 2g Fiber; 10g Sugar; 28g Protein. WEIGHT WATCHERS Old Points 4 & Points Plus 5. This recipe has been 'Alanna-sized' with decreases in portion size and increases in flavor.
Adapted from Southern Living, a recipe which caught my eye in the June issue.

This Week, Years Past 2002 - 2011

Asian Chicken Salad Peacherry Blues Fruity Gazpacho Herbed Ricotta with Roasted Cherry Tomatoes Easy Radish Spread Pita Crisps Homemade Frozen Yogurt with Homemade Blackberry Sauce Carrot & Zucchini Bread (<< this week's reader favorite!) Homemade Peach Syrup with Fresh Peaches

This Week, Elsewhere

Summer Blend Salad with Balsamic Vinaigrette from 54th Street Grill and Bar
~ more St. Louis Restaurant Recipes ~
My Column in the St. Louis Post-Dispatch

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~ more Recent Recipes ~
A Veggie Venture

More Quick-Supper Recipes for Summer

(hover for a description, click a photo for a recipe)
Mediterranean Eggplant Chicken Greek Salad Easy-Easy Marinated Flank Steak

Savoring the Season: More Recipes for Fresh Peaches

(hover for a description, click a photo for a recipe)
First-Prize Peach Pie with Lattice Crust Peach Blueberry Cake Peach Un-cobbler
~ more peach recipes ~

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I agree with you on the size of chicken breasts - they're huge! More and more when I'm serving any kind of meat, I'm slicing it in the kitchen. Then I prepare each plate, and serve the meal that way. You get a pretty presentation, and it's an easy and effective way to control portions. Speaking of presentations, really like the photo - quite nice. And this recipe is super, too - the sort of thing I like to make. I'd add a bit of cayenne to this dish, but that's just me.
Alanna, this is a fabulous idea! Farmstand down the road has luscious peaches this year and I think we need to have this for dinner tonight! Thanks so much!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna